Seared Beef Carpaccio Salad


1 lb beef tenderloin
1/4 cup extra virgin olive oil
3 cloves garlic
a few sprigs, thyme, oregano and rosemary
kosher salt and black pepper, to taste
3 cups fresh watercress
1 cup baby spinach
1 knob of butter
fresh Parmesan for shaving
  • Finely chop the garlic and add to a shallow bowl.
  • Remove the leaves from the thyme, rosemary and oregano, finely chop, then add to the garlic along with salt and black pepper.
  • Brush the beef fillet all over with the olive oil, then roll in the herb mixture, making sure the fillet is completely covered.
  • Sear the steaks in a very hot pan with a little butter and olive oil turning once.
  • Make sure the fillet stays raw inside.
  • Let the steak rest for 5 minutes before slicing it very thinly.
  • Arrange the watercress and baby spinach on a large platter followed by thin slices of beef and top with shaved Parmesan cheese.




15 min


10 min


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